tag:blogger.com,1999:blog-2507745155154893292Mon, 05 Mar 2018 22:15:28 +0000foodmattersprojectdinnerbakingpaleocakesdessertsnacksbreadcookiesmuffinspastapretzelssimple & amazinghttp://simpleandamazing.blogspot.com/noreply@blogger.com (Jennifer)Blogger36125tag:blogger.com,1999:blog-2507745155154893292.post-3928853605680606871Thu, 10 Jan 2013 01:59:00 +00002013-01-09T17:59:33.650-08:00Life is Good! Even Without the Food.<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eJROL3ybPhE/UO4RVXRdiUI/AAAAAAAAAV8/xu2lHhLzXKE/s1600/533535_4615154184339_486227019_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a></div><a href="http://4.bp.blogspot.com/-I0HMbfouGqk/UO4RVNsipZI/AAAAAAAAAV4/DJ5AdLmf20w/s1600/480805_4615160104487_1565067272_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-eJROL3ybPhE/UO4RVXRdiUI/AAAAAAAAAV8/xu2lHhLzXKE/s1600/533535_4615154184339_486227019_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-eJROL3ybPhE/UO4RVXRdiUI/AAAAAAAAAV8/xu2lHhLzXKE/s320/533535_4615154184339_486227019_n.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photos by <a href="http://www.scotthaydon.com/">Scott Haydon</a> with a little help from Trina Nazaroff. (Thanks Trin!)</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Hftuo02CYVk/UO4RVng5dOI/AAAAAAAAAWA/5tnW_xYQyJQ/s1600/598492_4615154984359_757668534_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-Hftuo02CYVk/UO4RVng5dOI/AAAAAAAAAWA/5tnW_xYQyJQ/s320/598492_4615154984359_757668534_n.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hKpeP2T1P4s/UO4RUk7bglI/AAAAAAAAAWI/TMNitW0zEn4/s1600/309135_4615155584374_1822412607_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-hKpeP2T1P4s/UO4RUk7bglI/AAAAAAAAAWI/TMNitW0zEn4/s320/309135_4615155584374_1822412607_n.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-I0HMbfouGqk/UO4RVNsipZI/AAAAAAAAAV4/DJ5AdLmf20w/s1600/480805_4615160104487_1565067272_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-I0HMbfouGqk/UO4RVNsipZI/AAAAAAAAAV4/DJ5AdLmf20w/s320/480805_4615160104487_1565067272_n.jpg" width="213" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-flyBAQi_SZg/UO4RUbjECiI/AAAAAAAAAVw/OmW_2Bt33Ts/s1600/14611_4615171344768_194436708_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-flyBAQi_SZg/UO4RUbjECiI/AAAAAAAAAVw/OmW_2Bt33Ts/s320/14611_4615171344768_194436708_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9aP0yU3ICKA/UO4RUrk9Z6I/AAAAAAAAAV0/CotJRRKAoRg/s1600/12124_4615167624675_588214022_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-9aP0yU3ICKA/UO4RUrk9Z6I/AAAAAAAAAV0/CotJRRKAoRg/s320/12124_4615167624675_588214022_n.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eJROL3ybPhE/UO4RVXRdiUI/AAAAAAAAAV8/xu2lHhLzXKE/s1600/533535_4615154184339_486227019_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: left;">I have disappeared off the face of this blogosphere. Not on purpose and I definitely haven't forgotten about any of you. We've had so much going on in "real life" that my ability to make food that I want to share with others has all but disappeared. Temporarily! I promise. I will be back in the kitchen, a brand new to me kitchen, soon.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">I don't have a recipe to share with you today. Instead, I want to let you in on all of the big and wonderful changes that have been happening in my life.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Number 1: Scott and I are having a baby! A baby boy, who is due to arrive this coming April. We've decided that his name is Theodore Kassidy Haydon. Although his nickname is currently a source of much discussion I call him Theo. I already love him.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Number 2: We bought a house! It needs so much work and it will be a long time before our to do list isn't a little overwhelming, but it is ours.&nbsp;</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">We are making a home and a family all at the same time. We've spent the last few months full of stress and joy and anticipation and doubt and we are finally seeing a lot of our goals and ambitions coming to fruition. This life is big and scary and wonderful. I wouldn't want it any other way or with any other person.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">The pictures above are from our gender reveal party. I made felt rosettes and Scott made felt mustaches so our friends and family could place their bets on boy versus girl. I also made a felt garland and some toppers for the cake. We got our cake from <a href="http://celebritycakestudio.com/">Celebrity Cake Studio</a> in Tacoma (a wonderful place!). I baked some marbled cupcakes to go with the cake and homemade pretzels and pretzel dogs. We made a from-scratch lemonade and my Mom helped us out with a tasty delicious salad. It was such a great experience to share with our loved ones. I love this life. I hope you do too.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-hKpeP2T1P4s/UO4RUk7bglI/AAAAAAAAAWI/TMNitW0zEn4/s1600/309135_4615155584374_1822412607_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Hftuo02CYVk/UO4RVng5dOI/AAAAAAAAAWA/5tnW_xYQyJQ/s1600/598492_4615154984359_757668534_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><a href="http://1.bp.blogspot.com/-9aP0yU3ICKA/UO4RUrk9Z6I/AAAAAAAAAV0/CotJRRKAoRg/s1600/12124_4615167624675_588214022_n.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://3.bp.blogspot.com/-hKpeP2T1P4s/UO4RUk7bglI/AAAAAAAAAWI/TMNitW0zEn4/s1600/309135_4615155584374_1822412607_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://3.bp.blogspot.com/-7bOogmFKJw4/UO4RV4MgeSI/AAAAAAAAAWE/NH2SodWAonE/s1600/8787_4615157224415_1642684469_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/-flyBAQi_SZg/UO4RUbjECiI/AAAAAAAAAVw/OmW_2Bt33Ts/s1600/14611_4615171344768_194436708_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br /><br /><br /><br /><br /><br /><br />http://simpleandamazing.blogspot.com/2013/01/life-is-good-even-without-food.htmlnoreply@blogger.com (Jennifer)1tag:blogger.com,1999:blog-2507745155154893292.post-5114093148897091851Thu, 06 Sep 2012 23:22:00 +00002013-01-09T16:46:32.171-08:00foodmattersprojectFood Matters Project: Black Rice & Garden Vegetables<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-i5SYE53ReCE/UEkthrjc9hI/AAAAAAAAAVM/flt9LFivGxM/s1600/JF5A0442.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-i5SYE53ReCE/UEkthrjc9hI/AAAAAAAAAVM/flt9LFivGxM/s320/JF5A0442.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://www.scotthaydon.com/">scott haydon</a></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table>This week's <a href="http://www.thefoodmattersproject.com/">Food Matters Project</a> recipe was selected by Sara and you can see her take <a href="http://www.simplywholekitchen.com/2012/09/quinoa-tabbouleh-food-matters-project.html">here</a>.<br /><br />I am late to the party. Although we ate this yummy dish on Monday I'm only now getting around to posting about it. We had one of those great holiday weekends. The kind where you have the perfect mix of doing nothing and everything. I got the house cleaned up, enjoyed a bbq with friends and managed to relax quite a bit during the break from my normal work schedule. I hope you enjoyed your weekend too.<br /><br /><a name='more'></a>this recipe was adapted from The Food Matters Cookbook. <br /><br />1 cup black rice, cooked with fresh garlic<br />2 zucchinis, chopped<br />1 small squash, chopped<br />4 beets, sliced<br />several small carrots, julienned<br />4 kale leaves, cut from stalk and shredded<br />olive oil, drizzle as needed <br />salt &amp; pepper <br /><br />While the rice was simmering in a bath of water and garlic cut up all of the vegetables.<br /><br />Place the beets and carrots in a baking sheet with olive oil and salt and pepper. Stick the baking sheet in an oven set to 405.<br /><br />After 20 minutes or so toss the beets and carrots and add the squash, zucchini and kale, plus a bit more olive oil. Let it bake for another 20 minutes or so. Tossing occasionally, until cooked through and somewhat blackened.<br /><br />Place the rice in a large bowl and combine with the roasted vegetables.<br /><br />Serve. <br /><br />http://simpleandamazing.blogspot.com/2012/09/food-matters-project-black-rice-garden.htmlnoreply@blogger.com (Jennifer)1tag:blogger.com,1999:blog-2507745155154893292.post-6810935717052716132Sun, 02 Sep 2012 22:12:00 +00002012-09-02T15:12:40.629-07:00bakingcakesdessertCocoa-Zucchini Cake w Brown Sugar Glaze<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8WZq9WgFix8/UEPZrcOIDNI/AAAAAAAAAUo/PrqHVkuLrRE/s1600/IMG_0514.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-8WZq9WgFix8/UEPZrcOIDNI/AAAAAAAAAUo/PrqHVkuLrRE/s320/IMG_0514.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3l5IityO1ho/UEPZto2QvFI/AAAAAAAAAUw/VIieltYbHO4/s1600/IMG_0520.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-3l5IityO1ho/UEPZto2QvFI/AAAAAAAAAUw/VIieltYbHO4/s320/IMG_0520.jpg" width="320" /></a></div><br />I am late night baking. My house smells amazing, and only partly due to a brand new candle I picked out at Pier 1 today. I also picked up a new cake stand (see above). We have been go - go - go for weeks and tonight is the first non-work day where I've found myself at home with an open evening. I've been planning on baking this cake for a few days now. We were gifted a beautiful garden zucchini and I knew immediately what I wanted to do with it. I grew up with my mom baking chocolate zucchini bread and I have always LOVED it. Although this isn't the same recipe my mom bakes from it still reminds me of home.<br /><br />Speaking of home, I have some exciting news. Scott and I made an offer on a house. Right now we are at the wait-and-see part of the process but I am hopeful and spending a lot of time thinking about creating a home with my favorite guy. This is a big step and one that we've been talking about for most of the summer. If all goes well we'll find ourselves in a new space before winter sets in. Buying a house locks us into a location for a few years but it grants us so much freedom with how we live our lives. I won't have to worry anymore about using a jewelry hammer past 10pm! And I'll be able to dance around with my loved ones without worrying about pounding on someone else's ceiling. And I'll have my very own garden in my very own yard! These are dreams, people. Dreams made real.<br /><a name='more'></a>I found this cake recipe in a book from the library, <a href="http://www.amazon.com/Farm-Rustic-Recipes-Year-Incredible/dp/0547516916/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1346554966&amp;sr=1-1&amp;keywords=the+farm">The Farm: Rustic Recipes for a Year of Incredible Food</a>, by Ian Knauer. (page 132) The recipe that follows is mostly accurate to the recipe in the book. I've made some changes.<br /><br />Cake: <br />2 cups flour<br />3/4 cup unsweetened cocoa powder (not dutch-process)<br />1 1/2 tsp salt<br />1 1/4 tsp baking soda<br />2 sticks unsalted butter, softened<br />1 1/2 cups sugar (I used 1 cup regular sugar and 1/2 cup brown sugar)<br />2 eggs<br />1 tsp vanilla<br />1 cup water<br />1 medium zucchini, grated<br /><br />Heat oven to 350.<br /><br />In a medium bowl, combine flour, cocoa powder, salt and baking soda. Mix and set aside.<br /><br />In a mixer bowl, combine butter and sugar and allow to blend completely. Add 1 egg at a time and allow to combine. Add vanilla. Add half the flour mixture and then 1 cup water, and then the rest of the flour mixture.<br /><br />Turn off the mixer and fold in the zucchini.<br /><br />Pour the batter into prepared pan. I used a 9" springform pan, buttered lightly. <br /><br />Bake the cake for about an hour and than start testing for crumb. My cake took 1 hour and 20 minutes to bake thoroughly.<br /><br />Set cake on cooling rack and allow to cool completely.<br /><br />I also made a brown sugar glaze for this cake. Courtesy of <a href="http://www.marthastewart.com/339073/brown-sugar-glaze">Martha Stewart</a>. <br /><br />6 tablespoons butter<br />1/2 cup packed brown sugar<br />2 tablespoons half and half *use heavy cream instead if you have it! <br />1 teaspoon vanilla<br /><br />In a small saucepan set to medium heat: melt butter and sugar, stir til combined. Add half and half and vanilla. Bring to a boil and then set aside. Allow to thicken and then pour onto cake. *If your glaze doesn't appear to be thickening well allow it to cool a little more. You can always add a very small amount of cornstarch to aid the texture as well. <br /><br />Serve!<br /><br /><br /><br /><br />http://simpleandamazing.blogspot.com/2012/09/cocoa-zucchini-cake-w-brown-sugar-glaze.htmlnoreply@blogger.com (Jennifer)1tag:blogger.com,1999:blog-2507745155154893292.post-2064414164257459228Wed, 01 Aug 2012 23:30:00 +00002012-08-01T16:30:18.481-07:00foodmattersprojectpaleoFood Matters Project: Roasted Potatoes with Green Romesco<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-yTLOF1kkgaE/UBgAkkfZByI/AAAAAAAAAUA/fSDp4Xjm-Ts/s1600/IMG_0221.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-yTLOF1kkgaE/UBgAkkfZByI/AAAAAAAAAUA/fSDp4Xjm-Ts/s320/IMG_0221.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-1KqoTcZt0nA/UBgAmo7-P5I/AAAAAAAAAUI/McBvTeoyvzo/s1600/IMG_0245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-1KqoTcZt0nA/UBgAmo7-P5I/AAAAAAAAAUI/McBvTeoyvzo/s320/IMG_0245.jpg" width="320" /></a></div><br /><br />Hello! This week's <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe is hosted by Mireya and you can see her recipe <a href="http://www.myhealthyeatinghabits.com/">here</a>.<br /><br />I spent the weekend outside as much as possible. I went with some of my favorite people to the Golden Gardens Park in Seattle to kick back and watch musicians play at the Artist Home Bonfire Series. It was an amazing (and FREE) experience and I highly recommend that if you find yourself in Seattle on <a href="http://artisthomepresents.com/">August 26th</a> you should check out the last Bonfire Series event of the summer. I know I'll be there.<br /><br />This week's recipe came in handy. I had a dinner potluck to attend and wanted to bring along something quick and easy and tasty. I am mildly obsessed with tomatillos so I took this opportunity to make a green version of Bittman's Romesco sauce.&nbsp; Otherwise I followed the original recipe pretty closely.<br /><br />Adapted from the Food Matters Cookbook.<br /><br />Romesco Sauce<br />1/2 cup almonds, roasted<br />1 large green bell pepper, roasted and roughly chopped<br />5 small green tomatillos, roasted and quartered<br />1 garlic clove<br />1 cup fresh parsley<br />2 tablespoons champagne vinegar<br /><br />Combine the above ingredients in the food processor. Drizzle with olive oil until you've reached the consistency you want. I think I ended up with 3 tablespoons or so and my romesco was still a little chunky.<br /><br />Place in refrigerator until use.<br /><br />I roasted red potatoes with olive oil, salt and pepper in a 405 degree oven for about 30 minutes. I recommend cutting your potatoes into consistent sized chunks and stirring occasionally until roasted to your preference.<br /><br />Serve the roasted potatoes with the green romesco, and enjoy!http://simpleandamazing.blogspot.com/2012/08/food-matters-project-roasted-potatoes.htmlnoreply@blogger.com (Jennifer)2tag:blogger.com,1999:blog-2507745155154893292.post-3740584873929968400Mon, 23 Jul 2012 04:25:00 +00002012-07-22T21:25:13.175-07:00dinnerpaleoCilantro Lime Pork Chop and Roasted Cauliflower<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mpyeLmgGxfw/UAzKJkFs3vI/AAAAAAAAATs/1FFg4Pf45nQ/s1600/IMG_0014.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-mpyeLmgGxfw/UAzKJkFs3vI/AAAAAAAAATs/1FFg4Pf45nQ/s320/IMG_0014.jpg" width="320" />&nbsp;</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vNIzujtXpF0/UAzKHYBVFlI/AAAAAAAAATk/_uykaXR7zfE/s1600/IMG_0012.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-vNIzujtXpF0/UAzKHYBVFlI/AAAAAAAAATk/_uykaXR7zfE/s320/IMG_0012.jpg" width="320" /></a></div><br /><br />This morning I met up with two of my favorite friends, Melanie and Nichole, and headed out to try Flying Trapeze (at <a href="http://www.emeraldcitytrapeze.com/">Emerald City Trapeze Arts</a>) for the first time in my entire life. It was terrifying (exhilarating?). I can't even say that I was excited until after my first attempt. Even then, I felt like my whole body had turned into one big conduit of nervous energy. Melanie and I, as newcomers, learned the Knee Hang Trick while Nichole worked on some kind of advanced flying squirrel routine - I think called the Whip, officially. Both Melanie and Nichole successfully "made the catch" with their new tricks (meaning, they performed their tricks and interacted with a professional trapeze artist to dismount from their bars). I didn't go for a catch. I don't think I did too shabby for my first time hanging upside down by my knees but I was a little hesitant and okay with just practicing the move and dismounting via backward roll.<br /><br />I spent the rest of my day drinking smoothies, eating frozen yogurt and photographing a family with my boyfriend. When I finally made it home for the day I decided to cook myself a "fancy" meal instead of clean up the house. (This meal isn't really fancy and is more just kind of thrown together using anything I could find in the fridge. But I'm still not cleaning up the house.) <br /><br /><a name='more'></a><br />Cilantro Lime Jalapeno Sauce<br />1/2 bunch cilantro<br />4 green onions, white parts only (I had fancy "red green onions" from the farmers market to use up)<br />1 jalapeno, chopped<br />1 lime, zest &amp; half of the lime's juice<br />generous drizzle of olive oil<br />1 clove garlic<br /><br />Place in food processor and process to the desired consistency. Add more olive oil if you'd like to thin out the sauce.&nbsp; <br /><br />Set in the fridge until use.<br /><br />Cauliflower<br />1/2 a head of cauliflower, chopped with flat edges<br />drizzle of olive oil <br />your choice of assorted seasonings<br /><br />Heat the oven to 405. <br /><br />Cut the head of cauliflower in half and then cut the half into manageable pieces, leaving flat edges for even cooking. Place on a baking sheet and drizzle with olive oil. Season with cayenne pepper, ginger, black pepper and salt.<br /><br />Bake for 10 to 15 minutes. Flip and bake for an additional 10 minutes.<br /><br />Once you flip the cauliflower go ahead and get started on the pork.<br /><br />Pork Chop<br /><br />1 pork chop, bone in<br />drizzle of olive oil<br />your choice of assorted seasonings<br /><br />In a medium sized skillet over medium heat drizzle with olive oil and place the pork chop in the skillet. I seasoned my pork chop with half of a lime's worth of juice, pepper and ginger. Allow to saute for up to 4 minutes and then flip, allowing an additional 4 minutes of sauteing. <br /><br />Remove from the pan and place on a plate with the cauliflower. Top the pork with a healthy spoonful of Cilantro Lime Jalapeno sauce and serve!http://simpleandamazing.blogspot.com/2012/07/cilantro-lime-pork-chop-and-roasted.htmlnoreply@blogger.com (Jennifer)0tag:blogger.com,1999:blog-2507745155154893292.post-838456684449865887Sun, 22 Jul 2012 21:23:00 +00002012-07-22T18:47:17.632-07:00dessertfoodmattersprojectFood Matters Project: Raspberry-Tequila & Peach-Coconut Sorbet<div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-PvquUpy5qfA/UAxtasFSsJI/AAAAAAAAATE/x_wzWCprP5g/s1600/IMG_9886.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/-PvquUpy5qfA/UAxtasFSsJI/AAAAAAAAATE/x_wzWCprP5g/s320/IMG_9886.jpg" width="320" />&nbsp;</a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-lYMdkaGqWDc/UAxtguT59cI/AAAAAAAAATU/Fow1jZBiXdg/s1600/IMG_9891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://2.bp.blogspot.com/-lYMdkaGqWDc/UAxtguT59cI/AAAAAAAAATU/Fow1jZBiXdg/s200/IMG_9891.jpg" width="133" />&nbsp;</a> <a href="http://1.bp.blogspot.com/-XmnY6x6KzJo/UAxtckeI7kI/AAAAAAAAATM/bdz1JfzjoBY/s1600/IMG_9890.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-XmnY6x6KzJo/UAxtckeI7kI/AAAAAAAAATM/bdz1JfzjoBY/s200/IMG_9890.jpg" width="133" /></a></div><br />I'm having a difficult time putting into words just what the <a href="http://thefoodmattersproject.com/">Food Matters Project</a> means to me: participating (mostly) weekly with a group of amazing food bloggers, seeing the wide variety of dishes all beginning with the same source recipe, branching out and away from my normal selection of favorite dishes and creating new favorites. All of these things combine to equal something greater than the parts. Each food matters member has a goal to, at minimum, participate in a movement. It's mostly a simple movement. Make good food! Share your enthusiasm for good food with others! But if you think about it, in today's society of Go Go Go and On Line On Line On Line, we are all managing to take one day each week to slow down and make something special and good that we then share with the people we love. <br /><br />I've been thinking a lot lately about living simply. This can lead to surprisingly grandiose thoughts like: Maybe I'll buy a farm! or Live off grid! or Hike the Pacific Crest Trail! or Travel the USA with my Vintage Teardrop Trailer! I know the reality of it is that - at least for most people - life equals a 9 to 5 job, a mortgage, and a schedule largely dictated by forces outside of ourselves. I can't help but desire something that involves hard work but a carved out freedom instead. Right now, I'm content to take small and constant steps toward the future, and today that means homemade sorbet.<br /><br />Sorbet strikes me as the kind of recipe where you improve your skills with each making. This might be because I've never made it before but still chose to experiment with the ingredients instead of following a recipe exactly. Neither of my recipes turned out exactly the way I expected but I still like them. I anticipate that I will continue to try out new and interesting combinations until I find some favorites. I'm especially interested in combining fruits with fresh herbs. I also wouldn't mind trying out some fizzy options (aka. sparkling drinks with a spoonful or two of sorbet). I guess we'll just see what happens!<br /><a name='more'></a><br />The recipe I picked for my turn to host the Food Matters Project is the Raspberry Cabernet Sorbet found on page 576 in The Food Matters Cookbook by Mark Bittman. The original recipe goes like this:<br /><br />1 pound frozen raspberries<br />1/2 cup silken tofu, yogurt, or creme fraiche<br />3 to 4 tablespoons sugar<br />2 to 4 tablespoons cabernet or other full-bodied, flavorful red wine<br /><br />1. Put the raspberries, tofu, sugar and 2 tablespoons wine in a food processor. Process until just pureed and creamy, stopping to scrape down the sides of the bowl as needed and adding more wine 1 tablespoon at a time if the fruit doesn't break down completely. Be careful not to overprocess or the sorbet will liquify.<br /><br />2. Serve immediately or freeze for up to a day or two; if serving later, allow 10 to 15 minutes for the sorbet to soften at room temperature.<br /><br />I chose to switch up some of the ingredients but essentially followed the steps given by Bittman.<br /><br />3/4 pound raspberries, frozen<br />1/4 pound peaches, frozen <br />1/2 cup plain greek yogurt<br />3 TBS sugar<br />2 TBS silver tequila<br /><br />*I had to put my sorbet in the freezer to get a more solid texture prior to serving.<br /><br /><i>Next time I want to use whipped vodka instead of tequila (which was my original intention anyway). I'm not one hundred percent sure that I like the seeds from the raspberries in the sorbet but I also don't know that I'd want to process them out of the recipe.</i><br /><br />I am in love with sorbet. And I have another sorbet recipe to share with you. I think what I love most about making your own food/dessert is the ability to branch out and follow your "cravings". I wanted to make a non-dairy sorbet option so here goes:<br /><br />1 pound peaches, frozen<br />1/2 cup coconut milk, from a can<br />3 TBS sugar<br />2 TBS chardonnay&nbsp; <br /><br />*If you are not a fan of coconut you can always use greek yogurt instead!http://simpleandamazing.blogspot.com/2012/07/food-matters-project-raspberry-tequila.htmlnoreply@blogger.com (Jennifer)12tag:blogger.com,1999:blog-2507745155154893292.post-1116150665687141103Sat, 21 Jul 2012 18:29:00 +00002012-07-22T22:33:41.182-07:00dessertCherry and Chocolate Ganache with Graham Cracker Crust<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-NDTVNMiuklE/UAraTr_qBUI/AAAAAAAAASo/u-xZ7U9c49k/s1600/Fawn-2.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://1.bp.blogspot.com/-NDTVNMiuklE/UAraTr_qBUI/AAAAAAAAASo/u-xZ7U9c49k/s320/Fawn-2.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photos by <a href="http://www.scotthaydon.com/">scott haydon</a></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-s0KGLivmnPI/UAraSFjzb-I/AAAAAAAAASg/wjljj1dvSJA/s1600/Fawn-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-s0KGLivmnPI/UAraSFjzb-I/AAAAAAAAASg/wjljj1dvSJA/s320/Fawn-1.jpg" width="320" /></a></div><br />My nephew was at our house for a visit last weekend. One of my favorite things to do with my nephew is "make it your way" meals. Most recently, we prepared some noodles and set out assorted ingredients (sauces, cheeses, leeks, tomatoes, shallots, spices) and each made our own mini baked noodle casserole. Delicious!&nbsp; <br /><br />After running some errands, and eating a very tasty <a href="http://hilltoptacoma.com/2011/02/07/pho-king/">Pho</a> lunch, we decided that we should make something with the best priced bing cherries I've seen all year. After talking about it we soon determined that a fresh (mostly non bake) cherry dessert sounded like a great idea. This led to some google searching and, with a couple of tweaks, the recipe you see here was born.<br /><br />We took our tart with us to Monday Night Dinner and I'm happy to tell you that we did NOT have any leftovers. This tart was so good! The cherries mild tartness offset the intense dark chocolate-y sweetness of the ganache layer and the graham cracker crust crunch was perfect. This is a great (and easy) summer recipe. Truly, delightful.<br /><br /><a name='more'></a>This recipe was adapted from <a href="http://www.marthastewart.com/352685/fresh-cherry-tart">here</a> and <a href="http://hotpolkadot.com/2011/06/09/thick-as-thieves/">here</a>.<br /><br />Graham Cracker Crust<br />18 2x2 graham cracker squares<br />2 TBS sugar<br />6 TBS butter, melted<br /><br />Chocolate Ganache<br />2/3 cup heavy cream<br />2 TBS butter<br />8 ounces dark chocolate chips<br /><br />Cherry Topping<br />halve a handful of cherries, tossing the stones.<br /><br />Make a crust:<br /><br />Heat the oven to 350. In a food processor, combine the graham cracker squares and sugar. Process briefly until consistent texture throughout. Add melted butter and process til combined.<br /><br />I used a springform pan because I don't own a tart pan. Use the wrapper from the butter to prepare the pan. Pour in the graham crust and press evenly into pan, remembering to create a 1/2 to 1 inch high "edge" up the pan walls.<br /><br />Bake for 10 to 12 minutes, or until browning. Set aside and allow the crust to cool completely.<br /><br />Make a ganache filling:<br /><br />Place the chocolate chips in a heatproof bowl and set aside.<br /><br />Put the cream and butter in a small pan on the stove, over medium heat. Bring to just a boil and then remove from heat. Pour the pan into the chocolate chip bowl. Wrap some foil across the top of the bowl and let it rest for a few minutes.<br /><br />After a few minutes have passed, remove the foil and stir the chocolate chips and cream mixture until blended smoothly.<br /><br />Pour the smooth mixture over the cooled graham cracker crust, evenly. Let rest for a few minutes.<br /><br />Decorate the ganache with the cherry halves. Chill in the refrigerator until you are about to serve the dish.<br /><br />Remove from the fridge a few minutes before serving. Pop open the spring form release and carefully remove the tart and place on serving plate.<br /><br />Enjoy!<br /><br /><br /><br />http://simpleandamazing.blogspot.com/2012/07/cherry-and-chocolate-ganache-with.htmlnoreply@blogger.com (Jennifer)0tag:blogger.com,1999:blog-2507745155154893292.post-5639548222921771511Mon, 16 Jul 2012 21:46:00 +00002012-07-16T14:48:29.102-07:00dinnerfoodmattersprojectFood Matters Project: Chicken with Corn & Black Bean Tacos<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-XXJ5xykEUe0/UAHiOZJaV-I/AAAAAAAAASI/0fvtejdHFxs/s1600/JF5A9854.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-XXJ5xykEUe0/UAHiOZJaV-I/AAAAAAAAASI/0fvtejdHFxs/s320/JF5A9854.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photos by <a href="http://scotthaydon.com/">scott haydon</a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yY5k8tPw7Qw/UAHiRunJX3I/AAAAAAAAASQ/Fj6joXKiGoQ/s1600/JF5A9869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-yY5k8tPw7Qw/UAHiRunJX3I/AAAAAAAAASQ/Fj6joXKiGoQ/s320/JF5A9869.jpg" width="213" /></a></div><br />This week the <a href="http://thefoodmattersproject.com/">Food Matters Project</a> dish is especially beautiful. You can meet the host, Jen, and see her recipe <a href="http://vanillalemon.com/2012/07/16/the-french-laundry-gardens-corn-avocado-salad/">here</a>. Summer has officially hit the Pacific Northwest and meals like this one are perfect for relaxing or celebrating this time of year.This meal was both brilliant and delicious and we will definitely be making it again. I stuck with the recipe, mostly, but instead of frying up tortilla strips I went with quick and easy tortilla wraps. Oh, and I added some black beans to the mix too.<br /><br />adapted from the food matters cookbook<br /><br />1 pound chicken breast, cut into strips <br />2 TBS olive oil<br />4 ears of corn, cut for the kernels<br />1 cup black beans (from a can or prepared ahead of time)<br />1 red onion, diced<br />1 bell pepper, chopped<br />1 jalapeno, diced<br />1 tsp chile powder<br />salt &amp; pepper<br />1 tomato, chopped<br />1 orange, juice<br />1/2 bunch cilantro, chopped<br /><br />1 avocado, sliced <br /><br />Place 2 tablespoons of olive oil in a skillet with the stove top set to medium / medium high. Season the chicken with a bit of chile powder, salt and pepper and lay the strips in the pan. Turn the chicken over midway through cooking and then place the meat off to the side on a plate. My chicken pieces were pretty small and only took a couple of minutes per side. <br /><br />Wipe out the empty skillet. Put the remaining 2 tablespoons of oil in the skillet and return to the stove top. Add the corn and red onion and allow the ingredients to brown, stirring occasionally, for about 5 minutes.<br /><br />Remove the pan from the heat and add in the prepared chicken, black beans, bell pepper, jalapeno, chile powder, salt and pepper.<br /><br />Allow the mixture to cool somewhat and then add tomato, avocado, and orange juice. Toss with cilantro.<br /><br />Serve with tortillas and avocado slices.<br /><br /><br /><br />http://simpleandamazing.blogspot.com/2012/07/food-matters-project-chicken-with-corn.htmlnoreply@blogger.com (Jennifer)4tag:blogger.com,1999:blog-2507745155154893292.post-4511409450595791039Tue, 03 Jul 2012 17:44:00 +00002012-07-12T14:27:54.096-07:00dinnerBlack Rice & Quinoa Salad with Sweet Potatoes<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-z4Gq6vxikLY/T_Mq7a6YFwI/AAAAAAAAAR0/51njaAhmD48/s1600/McGuire-1.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-z4Gq6vxikLY/T_Mq7a6YFwI/AAAAAAAAAR0/51njaAhmD48/s320/McGuire-1.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photos by <a href="http://www.scotthaydon.com/">scott haydon</a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-F8D5xRI0Kp0/T_Mq9CzCkWI/AAAAAAAAAR8/PDaXUbIYYIU/s1600/McGuire-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-F8D5xRI0Kp0/T_Mq9CzCkWI/AAAAAAAAAR8/PDaXUbIYYIU/s320/McGuire-2.jpg" width="213" /></a></div><br />&nbsp;We just came back from spending the weekend near Mount Rainier National Park with a couple of good friends. Jacqui and I spent time scaling hillsides while the Scotts went fishing in Skate Creek. (I might be posting some trout recipes sometime this month.) The weather was beautiful and it was nice to let my body do some hard work. It feels great to fill your body with nutritious and delicious food. It also feels empowering to experience your body push through limits successfully. On our hike to the base of Eagle Peak we gained almost 3000 feet in 3 miles. It was HARD. And it reminded me that I need to always be looking for ways to be more active. I like to feel strong and capable. I also like to eat.<br /><br />A couple of days before we left for Rainier, Scott and I ate this rice and quinoa salad. I'm in love with it. It was a super easy recipe and so tasty. I ate some for lunch at work the following day and even reheated it was delicious. I know that this dish will be a repeat in our house. I hope you enjoy it too.<br /><br /><a name='more'></a>This recipe was adapted from this <a href="http://www.sproutedkitchen.com/home/2012/4/3/garnet-pilaf.html">really good recipe</a>.<br /><br /><br />1 cup black rice<br />1 TBS olive oil<br />1/2 cup red &amp; white quinoa<br />3 small sweet potatoes, cubed<br />1 shallot, diced <br />several green onions, chopped<br />salt&amp;pepper<br /><br />Heat oven to 425.<br /><br />Place 1/2 TBS of olive oil and 1 cup black rice in a medium saucepan. Add 1 3/4 cup water and bring to a boil. Place a lid on the pot and allow to simmer for about 35 minutes.<br /><br />Cube up several sweet potatoes and toss with the shallot and remaining olive oil. Season with salt and pepper. Place in a single layer on a baking sheet and stick in the oven until sweet potatoes soften and begin to crisp up on the edges, about 25 minutes.<br /><br />Add a 1/2 cup of quinoa and 1 cup of water to a small saucepan. Bring to boil and then put a lid on it and allow to simmer for about 15 minutes.<br /><br />Combine rice, quinoa and sweet potatoes in a bowl. Add green onions and serve.http://simpleandamazing.blogspot.com/2012/07/black-rice-quinoa-salad-with-sweet.htmlnoreply@blogger.com (Jennifer)0tag:blogger.com,1999:blog-2507745155154893292.post-3769808535823939552Mon, 18 Jun 2012 20:30:00 +00002012-06-18T13:34:10.711-07:00bakingbreadfoodmattersprojectThe Food Matters Project: Berries & Chocolate Bread<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8pGZwgo2ZwU/T9-PcaplWsI/AAAAAAAAARo/G4IR24d_gt8/s1600/IMG_8835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-8pGZwgo2ZwU/T9-PcaplWsI/AAAAAAAAARo/G4IR24d_gt8/s320/IMG_8835.jpg" width="320" /></a></div><br /><br />Hi. I didn't really follow this week's <a href="http://thefoodmattersproject.com/">food matters project</a> recipe. Sure I utilized some kind of berry, some kind of chocolate and some kind of bread. But not cherry and not in panini form. You can check out Margarita's host post <a href="http://letscookandbefriends.blogspot.com/">here</a>.<br /><br />We spent our Father's day weekend charter fishing in Westport. It was cold, wet and mildly nauseating. I know I'm making it sound fantastic. I think it would have been a way better experience if I'd caught a fish instead of letting the only one I hooked get away. I wouldn't call it a complete wreck of a weekend. I spent some quality time with the boy side of my family and Scott. I saw the ocean from both the shore and while at sea. I learned that if I take a dramamine, wear accupressure bands on my wrists and chew ginger gum I'm mostly not as nauseated as I'd expect (I'm positive this will come in handy some day). Besides, I love adventure.<br /><br />On the car ride home, after spending hours eating nothing due to a large fear of accidentally throwing it right back up, I ate a ton of delicious homemade bread.<br /><br /><a name='more'></a>This recipe was adapted from this <a href="http://www.recipeboy.com/2012/05/raspberry-dark-chocolate-banana-bread/">great recipe</a>.<br /><br /><div class="ingredient">2 cups flour<br />3/4 tsp baking soda <br />smidge of salt <br />1 cup sugar <br />4 TBS butter <br />2 large eggs <br />3 bananas, mashed<br />1/3 cup plain greek yogurt<br />1 tsp vanilla extract<br />1 cup semi-sweet chocolate chips<br />1 cup raspberries<br />zest from 1 lemon <br /><br />Heat the oven to 350. I prepared my pan by rubbing the buttery side of the butter wrapper on the pan.<br />Whisk together the flour, baking soda and salt. Set aside.<br />Zest lemon over the rinsed raspberries. Set aside<br />Beat the sugar and butter in your kitchen aid (or use any sort of mixing mechanism). After well blended add each egg. Add the banana, yogurt and vanilla. Once well mixed add the flour mixture.<br />Remove bowl from mixer and fold in the chocolate chips and raspberries, gently.<br />Spoon the batter into the pan.<br />My bread baked for about an hour and a half. I'd recommend that you start checking after 1 hour of baking. I also like to turn my pan about halfway through (30 minutes or so). The bread is done when the toothpick is mostly clean.<br />Remove from oven and allow to cool briefly. I found that a spatula run around the edge of the bread helps remove it easily from the pan to continue to cool while on wire rack.<br /><br />This bread is especially fantastic when still warm from the oven!<br /><br />Enjoy.</div>http://simpleandamazing.blogspot.com/2012/06/food-matters-project-berries-chocolate.htmlnoreply@blogger.com (Jennifer)3tag:blogger.com,1999:blog-2507745155154893292.post-8273436856426372192Sun, 03 Jun 2012 17:33:00 +00002012-06-03T10:36:19.526-07:00bakingmuffinspaleoRaspberry & Almond Muffins<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W8wLQQ0zLZ4/T8ugipWvr6I/AAAAAAAAARU/64GYpfEHEqw/s1600/IMG_8522.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-W8wLQQ0zLZ4/T8ugipWvr6I/AAAAAAAAARU/64GYpfEHEqw/s320/IMG_8522.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-67MvcTh2OTE/T8ue8f191VI/AAAAAAAAARM/DccmPGdKuxw/s1600/IMG_8526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-67MvcTh2OTE/T8ue8f191VI/AAAAAAAAARM/DccmPGdKuxw/s320/IMG_8526.jpg" width="320" /></a></div><br /><br />Yesterday I had my first successful baking experience using only almond flour. I have so many friends who are avoiding gluten or following some kind of paleo guideline to eating that it makes sense for me to experiment with gluten free baking. These muffins were meant to be a yummy surprise for a camping trip this weekend but the trip fell through and now I'm sitting at home on a Sunday with a surplus of baked goods. I know what I'll be eating for breakfast.<br /><br />These muffins are particularly good right out of the oven. The following day they prove to be a bit more oily then I'd like. Next time I make this recipe I am going to try substituting applesauce for the olive oil and I'm also going to combine the fruit with the batter instead of creating separate layers.<br /><a name='more'></a><br />This recipe was adapted from this <a href="http://www.roostblog.com/roost/cranberry-almond-upside-down-cakes.html">really good recipe</a>.<br /><br />almond muffin layer<br /><br />2 1/2 cups almond flour<br />1/2 tsp baking soda<br />pinch of salt<br />healthy sprinkle of cinnamon and ginger<br />3 eggs<br />1/2 cup olive oil<br />1/2 cup honey <br /><br />berry layer<br /><br />2 cups fresh raspberries<br />1 lemon, zested<br />1/4 cup honey<br /><br />Heat the oven to 350. I lined my muffin tin with cupcake liners.<br /><br />Combine flour with the baking soda, salt and spices. Create a well in the flour mixture and pour in eggs, oil and honey. Mix the wet ingredients in with the dry and set aside.<br /><br />In a separate bowl mix the raspberries, grated lemon and honey. Place a spoonful of raspberry mixture in each prepared liner. Layer the almond mixture on top of each berry mixture.<br /><br />Bake until golden brown. About 25 minutes. I had enough berry mixture for 8 muffins and enough batter for 12 muffins. So a few of the muffins are Almond Muffins while the rest are Raspberry Almond Muffins.http://simpleandamazing.blogspot.com/2012/06/raspberry-almond-muffins.htmlnoreply@blogger.com (Jennifer)0tag:blogger.com,1999:blog-2507745155154893292.post-2891672616577157621Mon, 21 May 2012 06:35:00 +00002012-05-21T12:35:15.275-07:00dinnerfoodmattersprojectpaleoThe Food Matters Project: Mexican-Style Fruit Salad w Fish<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-dEEXbLXvXMw/T60qg6jwMOI/AAAAAAAAAOA/L4FL7Of6Dls/s1600/IMG_7922.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/-dEEXbLXvXMw/T60qg6jwMOI/AAAAAAAAAOA/L4FL7Of6Dls/s320/IMG_7922.jpg" width="320" /></a><a href="http://1.bp.blogspot.com/-gipQYLcAphM/T60qlWsx_eI/AAAAAAAAAOQ/mcNGYPdevC4/s1600/IMG_7925.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/-gipQYLcAphM/T60qlWsx_eI/AAAAAAAAAOQ/mcNGYPdevC4/s320/IMG_7925.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br />I had a lot of fun with this week's <a href="http://thefoodmattersproject.com/">Food Matters Project</a>. Thank you, <a href="http://foodandfrederick.com/">Sarah</a>, for picking such a fun recipe! I've been wanting to try out a sweet potato crusted fish recipe I ran into quite some time ago while lurking on pinterest. This gave me the perfect opportunity.<br /><br />I don't know about you guys but this life is busy. I just tried to schedule hiking with a friend on a Sunday coming up and realized that I have 3 unplanned Sundays between now and SEPTEMBER. That's crazy. I can't wait for it to be true summertime when the sun doesn't go down until almost 10pm and it becomes easier to go play outside after work. Slowing down to plan out a meal, prepare the ingredients and share the results with the people I love best feels so important and so good.<br /><br /><a name='more'></a><br /><br />adapted from this <a href="http://www.mylifeasamrs.com/2011/05/sweet-potato-crusted-fish-with-cilantro-lime-vinaigrette.html">good recipe</a> and the food matters cookbook.<br /><br />mexican style fruit salsa<br /><br />1 orange, zest and diced<br />1/2 a jalapeno, diced<br />1/2 english cucumber, sliced and diced <br />1/4 of a red onion, diced<br />1 lime, zest, 1/2 chopped, 1/2 juice<br />handful cilantro<br /><br />sweet potato crusted &amp; baked salmon<br /><br />3/4 pound of salmon, cut into two pieces<br />1 medium sweet potato, grated<br />1 egg<br /><a href="http://www.etsy.com/listing/85027066/steak-salmon-gourmet-culinary-salt-and">steak and salmon salt mix </a>(thank you, <a href="http://www.facebook.com/LibertineTacoma">libertine tacoma</a>)<br /><br />broccoli<br />salt&amp;pepper<br />olive oil<br /><br />Combine orange, jalapeno, cucumber, red onion, lime zest and juice, cilantro - set aside.<br /><br />Heat oven to 375. Place broccoli on a pan. Drizzle with olive oil and season with salt and pepper. Set the pan in the oven. <br /><br />Meanwhile, rub salmon (both sides) with whisked egg and season with salt. Drizzle a small amount of olive oil in a large skillet and then place grated sweet potato on the skillet to match the basic shape/size of the fish. Place each piece of fish on the sweet potato bed and allow to saute on medium for about four minutes. Using a flipper, carefully remove fish and sweet potato from the skillet. Place another layer of sweet potato on the skillet and flip the fish onto the new layer. You now have both sides of your fish coated with grated sweet potato. Allow to saute for another couple of minutes. <br /><br />Open the oven and place the crusted fish on the pan with the broccoli. Bake until fish flakes easily with a fork. About 20 minutes or so. If you like a rarer fish you could skip the baking step.<br /><br />Remove from oven and serve with the mexican-style fruit salsa.<br /><br /><br /><br /><br /><br />http://simpleandamazing.blogspot.com/2012/05/food-matters-project-mexican-style.htmlnoreply@blogger.com (Jennifer)8tag:blogger.com,1999:blog-2507745155154893292.post-1426405157665423287Sat, 19 May 2012 23:03:00 +00002012-05-19T16:06:04.557-07:00dinnerpaleoAsparagus, Leek & Bell Pepper Frittata with Sweet Potato Hash base.<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-UZN0FppTN4o/T7gdbFxtr6I/AAAAAAAAAPU/DOBmHMr2QKI/s1600/IMG_8035.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-UZN0FppTN4o/T7gdbFxtr6I/AAAAAAAAAPU/DOBmHMr2QKI/s320/IMG_8035.jpg" width="320" /></a><a href="http://2.bp.blogspot.com/-_VuvikQcp5o/T7gdXj1vMkI/AAAAAAAAAPM/tVlPOgSHG6Y/s1600/IMG_8032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-_VuvikQcp5o/T7gdXj1vMkI/AAAAAAAAAPM/tVlPOgSHG6Y/s320/IMG_8032.jpg" width="320" /></a></div><br />I am in love with sweet potatoes. It's no secret. They are tasty and delicious and versatile. You can use them in savory dishes, and sweet. We eat a lot sweet potatoes around here: as hash browns, medallions, fries, etc. I love that they fill you up AND they're nutritious too! Also, a lot of sweet potato varieties are mistakenly advertised as yams at your local grocery store. It's so weird! The only time you'll typically see <a href="http://zoebakes.com/2008/11/21/the-sweet-potato-vs-yam-debate-on-nprs-weekend-america/">"real" yams</a> is at the asian market. <br /><br />This dish was incredibly easy to make. You can substitute any vegetable you have in your kitchen. I often make a mini, non crusted, souffle version of this dish in ramekins or muffin tins to take to work.<br /><br /><a name='more'></a><br /><table> <tbody><tr><td><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-23bkQWfQ3qA/T7ghf7evJiI/AAAAAAAAAQU/muX4nJs5V9E/s1600/IMG_8015.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="134" src="http://1.bp.blogspot.com/-23bkQWfQ3qA/T7ghf7evJiI/AAAAAAAAAQU/muX4nJs5V9E/s320/IMG_8015.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">mise en place</td></tr></tbody></table></td> <td><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-T4AG1Edh-FM/T7ghq61pO0I/AAAAAAAAAQg/Ndc2eGBmWRQ/s1600/IMG_8023.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="134" src="http://3.bp.blogspot.com/-T4AG1Edh-FM/T7ghq61pO0I/AAAAAAAAAQg/Ndc2eGBmWRQ/s320/IMG_8023.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">sauteed veggies</td></tr></tbody></table></td> </tr><tr><td><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-WImnnvIa1Lg/T7ghzlltKkI/AAAAAAAAAQs/-69xBa-D0M4/s1600/IMG_8025.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="134" src="http://2.bp.blogspot.com/-WImnnvIa1Lg/T7ghzlltKkI/AAAAAAAAAQs/-69xBa-D0M4/s320/IMG_8025.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">start the sweet potatoes</td></tr></tbody></table></td> <td><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-WH2qTDZWBy4/T7gh6toQ9RI/AAAAAAAAAQ4/o-Vydyq9yEY/s1600/IMG_8026.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="134" src="http://1.bp.blogspot.com/-WH2qTDZWBy4/T7gh6toQ9RI/AAAAAAAAAQ4/o-Vydyq9yEY/s320/IMG_8026.jpg" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">add veggies &amp; eggs</td></tr></tbody></table></td> </tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"></div><br />1 garlic clove, roughly chopped<br />2 baby leeks, sliced<br />4 baby bell peppers, sliced<br />6 asparagus stalks, cut into 1/2 inch rounds <br />1 medium sweet potato, grated<br />7 eggs<br />2 spoonfuls canned coconut milk&nbsp; <br />salt &amp; pepper <br /><br />Place garlic, leeks, bell pepper and asparagus in a small skillet and toss with a drizzle of olive oil. Saute veggies on medium high until they begin to soften slightly and their colors brighten. Set aside.<br /><br />In a larger skillet, create a layer of grated sweet potato. Press the layer down with the back of your flipper and saute on medium for about 5 minutes, or until bottom browns. Flip sweet potato hash. <br /><br />Spread the sauteed veggies evenly over the hash browns. In a cup, break the eggs and whisk. Add coconut milk, salt and pepper to the egg mixture. Carefully pour the egg mixture over the veggies and hash browns. (Add cheese now if you'd like!) Continue cooking on low to medium until egg is the consistency you prefer. I put a lid on the pan and turned the temp to low after I realized I was going to burn the hash browns. I think putting a lid on it and lowering the temp immediately after pouring the egg mixture should make it so you don't burn the crust. Also, if you own an oven proof skillet you can always move the entire dish into the oven to even out the cooking.<br /><br />Serve immediately! <br /><br /><br />http://simpleandamazing.blogspot.com/2012/05/asparagus-leek-bell-pepper-frittata.htmlnoreply@blogger.com (Jennifer)0tag:blogger.com,1999:blog-2507745155154893292.post-3276325681383887329Tue, 15 May 2012 17:22:00 +00002012-07-12T14:28:30.187-07:00bakingcakesBrown Sugar Apple Bundt Cake<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-xrt9I4jOifk/T7J7dDA84hI/AAAAAAAAAOg/ve9CvgiI3nI/s1600/IMG_8010.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://4.bp.blogspot.com/-xrt9I4jOifk/T7J7dDA84hI/AAAAAAAAAOg/ve9CvgiI3nI/s400/IMG_8010.jpg" width="400" /></a></div>I spent yesterday playing outside, baking and chatting with a good friend. Eowyn is a modern day awesome lady. She works outside of her home but still manages to garden, make delicious meals, bake bread, homemake anything that can be homemade, run an etsy shop and be a great mom and wife. You can meet Eowyn <a href="http://www.clovercreekbaby.com/">here</a> and see her etsy shop <a href="http://www.etsy.com/shop/CloverCreekBaby?ref=ss_profile">here</a>. When I made my way to Eo's after a lazy morning at home I found her just finishing up making sunscreen and about to hang laundry outside in the bright sun. We took a walk around the backyard - checking out the new chickens and the garden beds. Then we had a picnic. I'm not joking when I say this woman does everything. Lunch included homemade yogurt with honey and fruit. It was awesome.<br /><br /><a name='more'></a><br /><br />One of the reasons we ended up making this particular bundt cake is because Eowyn was gifted a 40 pound box of "mildly bruised" honeycrisp apples and she was trying to use them up. She made apple butter, applesauce and dehydrated apple slices and still had enough leftover apples for this recipe. I'd originally planned on making a Salted Caramel Bundt Cake but I was pretty easily convinced that a modified Brown Sugar and Apple Bundt Cake would be just as good. It was. We took this along with us to Monday Night Dinner and it was a big hit!<br /><br />this recipe was adapted from a couple of different recipes in <a href="http://www.amazon.com/Cake-Simple-Bundt-Style-Chocolate-Lemon-Basil/dp/0811879364/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1337099225&amp;sr=1-1">this book</a>.<br /><br />bundt cake<br />3/4 cup butter, plus wrapper for coating pan<br />3 cups flour<br />2 teaspoons cinnamon<br />1/2 teaspoon ground nutmeg <br />3/4 teaspoon baking powder<br />3/4 teaspoon salt<br />3/4 cup sugar<br />3/4 cup brown sugar, lightly packed<br />3/4 teaspoon vanilla<br />3 eggs<br />1 1/2 cups milk<br />4 cups honeycrisp apples<br /><br />brown sugar glaze<br />1/2 cup brown sugar, lightly packed<br />2 tablespoons milk<br />smidge salt and a dash of vanilla<br /><br /><br />In a medium sized bowl, combine flour, cinnamon, nutmeg, baking powder and salt - then set aside.<br /><br />Add butter and sugar to an electric mixer bowl (kitchen aid) and beat for a couple of minutes until well combined. Add vanilla, and then each egg individually.<br /><br />Turn the mixer to low and add 1/3 of the flour mixture, then half of the milk, then 1/3 of the flour mixture, half the milk, and the rest of the flour. Once incorporated, remove bowl from electric mixer.<br /><br />Fold in the apples.<br /><br />Heat the oven to 350. We prepared the bundt pan by rubbing the butter wrapper all along the inside and then lightly coating with flour. Pour mixture into bundt pan and pat smooth.<br /><br />Bake at 350 for about an hour, or until toothpick comes out with light crumb. Allow to cool in pan for a few minutes and then invert onto clean surface to continue cooling.<br /><br />While the bundt cake is cooling, go ahead and make the brown sugar glaze. Place a small pan over medium heat, add brown sugar, milk and salt. Stir continuously until mixture comes to boil and continues to boil for 2 minutes. Remove from heat and stir in the vanilla. Continue to stir as glaze thickens and then pour over your bundt cake.<br /><br />*Don't wait too long, like we did, to pour your glaze. It thickened a little too much for us and didn't run down the sides at all.http://simpleandamazing.blogspot.com/2012/05/brown-sugar-apple-bundt-cake.htmlnoreply@blogger.com (Jennifer)2tag:blogger.com,1999:blog-2507745155154893292.post-2733728403834551262Tue, 08 May 2012 16:00:00 +00002012-05-09T11:50:10.598-07:00foodmattersprojectThe Food Matters Project: Quick Salsa (and other stuff)Hello everyone! I just got home from the most wonderful birthday weekend. We started out our weekend early with a very small get-together Thursday night. We barbequed all sorts of burgers (beef/turkey/veggie), roasted some sweet potato fries and ate the most delicious cake I've ever tasted. I am lucky enough to call Jacqui, of <a href="http://goodthingsgrow.com/">Good Things Grow</a>, my friend. The darling birthday cake she made for me is literally the prettiest cake I've ever received.<br /><br />Strawberry-Pistachio with Cream Cheese Frosted Deliciousness.<br /><br /><div style="text-align: left;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-SrbWiP61hxU/T6dwFhPfiSI/AAAAAAAAANA/sFVG9CgQFo4/s1600/474252_3642332744411_1457123395_3070786_636908356_o.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://4.bp.blogspot.com/-SrbWiP61hxU/T6dwFhPfiSI/AAAAAAAAANA/sFVG9CgQFo4/s400/474252_3642332744411_1457123395_3070786_636908356_o.jpg" width="265" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/-BgkKCgeI074/T6dwFMj5hYI/AAAAAAAAAM4/1vkJWE1eSDM/s1600/463360_3642333624433_1457123395_3070787_774698317_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a><br />We followed up our lovely Thursday evening with a three day trip to Pacific City, Oregon and the always amazing experience of Cirque du Soleil when passing through Portland on the way home. I had such a good time. The weather was great and we could see the ocean from our balcony. I can't think of a better way to spend my 32nd birthday.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-fgEjzl2Em5I/T6lB6ujFIXI/AAAAAAAAANM/n8c7MVbGcpc/s1600/IMG_7443.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-fgEjzl2Em5I/T6lB6ujFIXI/AAAAAAAAANM/n8c7MVbGcpc/s400/IMG_7443.jpg" width="400" /></a></div><br /><br />Oh, and I forgot to mention it - but I am quite possibly the luckiest girl alive. My boyfriend's birthday gift to me was the creation of "our song". He collaborated with <a href="http://elkandboar.wordpress.com/">Elk &amp; Boar</a> and came up with a song that pretty much sums "us" up. I'm not one hundred percent sure how to share it with all of you but here's a sound cloud link if you're familiar with that application: http://soundcloud.com/scott-haydon/dark-eyes . Thursday night, in front of a small group of our friends, Scott played this song for me for the very first time. He wrote all of the lyrics down on a large sketchbook and flipped through the lyrics while the song played. It is the single most romantic experience of my life. Sharing that moment with people we love, although a little embarrassing for someone as shy as I am, is one of the best things that's ever happened to me. I love you, Scott Patrick Haydon, and you are my dream.<br /><br /><a name='more'></a><br /><br />I actually DO have a recipe to share with you all today! The newest <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe was chosen by Alissa, of <a href="http://bigeatstinykitchen.com/">BIG EATS tiny kitchen</a>. I love the title for this week, "Five Quick Salsas for Chips, Dips, and Other Stuff". I find that it's pretty self-explanatory. I decided to make a tomatillo salsa two ways - tomatillo guacamole and tomatillo salsa. I LOVE green salsa. And although I can't eat avocados I know enough people who make it worth my while to accommodate other people's love for all things guacamole.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Mz1xz3aVS0o/T6lClYj6yHI/AAAAAAAAANk/WpOe_vWozOA/s1600/IMG_7849.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-Mz1xz3aVS0o/T6lClYj6yHI/AAAAAAAAANk/WpOe_vWozOA/s320/IMG_7849.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UbvvNnf9UTA/T6lCoDUQHWI/AAAAAAAAANs/7XiofYKsV_Y/s1600/IMG_7853.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-UbvvNnf9UTA/T6lCoDUQHWI/AAAAAAAAANs/7XiofYKsV_Y/s320/IMG_7853.jpg" width="320" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-X7FhBayJs_w/T6lCrHWlFII/AAAAAAAAAN0/gb-ridYWZgA/s1600/IMG_7856.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-X7FhBayJs_w/T6lCrHWlFII/AAAAAAAAAN0/gb-ridYWZgA/s320/IMG_7856.jpg" width="320" /></a></div><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />adapted from the food matters cookbook<br /><br />12 tomatillos, dehusked and roasted for 12 minutes under broiler<br />3 garlic cloves, roasted with the tomatillos<br />2 jalapeno peppers, roasted with the tomatillos<br />2 small shallots<br />1 lime, zest and juice <br />handful cilantro<br />salt <br /><br />3 avocados, diced <br /><br />I decided to try roasting the tomatillos, garlic cloves and jalapeno peppers before making up the salsa. I rinsed all of them and tossed them on a pan under the broiler for about 12 minutes, til darkening.<br /><br />After roasting, I put the garlic, jalapeno, shallots, lime zest and juice and salt into my food processor. I processed quickly, until chunks were roughly even in size. I added the tomatillos and cilantro and processed it another quick minute.<br /><br />I then put the salsa in the fridge to let it cool down. <br /><br />After it cooled for awhile I took the salsa back out and added a cup to the three diced avocados, combined by hand and put both the salsa and guacamole back in the fridge until serving.<br /><br />I always place a layer of plastic wrap directly onto the guacamole to help avoid a brown mess.<br /><br />Enjoy!<br /><br />We took these salsas with us for a Cinco De Mayo Two Days Late Dinner Party. Instead of bringing chips, I created a monterey jack and tortilla "pie" to go with the salsa and guacamole. Delicioso!<br /><br /><br /><br />http://simpleandamazing.blogspot.com/2012/05/food-matters-project-quick-salsa-and.htmlnoreply@blogger.com (Jennifer)4tag:blogger.com,1999:blog-2507745155154893292.post-8283806098890092498Mon, 30 Apr 2012 15:42:00 +00002012-05-09T11:50:32.920-07:00dinnerfoodmattersprojectThe Food Matters Project: Roasted Asparagus & Sweet Potato Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-GdoNa1JxiyU/T56yQt1tqNI/AAAAAAAAAMk/H1BY5F6nI_E/s1600/JF5A8987.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://4.bp.blogspot.com/-GdoNa1JxiyU/T56yQt1tqNI/AAAAAAAAAMk/H1BY5F6nI_E/s320/JF5A8987.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table><br />I didn't participate in last week's <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe. As much as I love whole wheat anything, we're taking a break from grains for the time being. We're also taking a break from lentils so I've taken some definite liberties with this week's recipe as well. The lovely <a href="http://adrienneats.blogspot.com/">Adrienne</a> selected Mark Bittman's Roasted Asparagus and White Bean Soup for the group. Asparagus in any form is amazing and it's a definite staple in our house.<br /><br />We shared this meal with a couple of our favorite people and everyone attested to its tastiness. It also came together rather quickly and easily so we'll definitely be making it again. <br /><br /><a name='more'></a><br />adapted from The Food Matters Cookbook.<br />4 tablespoons olive oil<br />1 leek, trimmed and sliced<br />1 shallot, diced <br />3 green garlic stems &amp; bulbs, trimmed and sliced (you can slice into the green, so long as it's still tender)<br />1 garlic clove, chopped<br />1 small stalk dried rosemary, crumbled<br />salt &amp; pepper<br />1/2 cup white wine<br />2 sweet potatoes, chopped<br />6 cups vegetable stock<br />1 bunch asparagus<br /><br />Pour two of the tablespoons of olive oil into a large pan and heat to medium-high on burner. Add leeks, green garlic and shallot. Once softened add garlic, rosemary, salt and pepper and cook for a minute or so. Add the white wine and stir.<br /><br />Throw in the sweet potatoes and enough of the stock to cover the veggies. Bring to a boil and then lower temp to allow for a soft boil. Cover and cook, stirring occasionally until potatoes soften. Add more stock if necessary. 20 to 30 minutes.<br /><br />While the soup is cooking, go ahead and heat the oven to 450. Place the asparagus on a pan and drizzle with the remaining olive oil. Salt and pepper. Roast for 10 minutes or so, until you can easily fork the fattest part of the stalk. Remove and allow to cool somewhat. I decided to slice the asparagus into smaller chunks before adding to the soup, about 2 inch sections of stalk.<br /><br />Add most of the asparagus to the soup and stir. Place some of the soup in a food processor to puree it. I decided to leave some chunky part of soup and some of the asparagus non-pureed. I just pureed enough of it to give it the texture I wanted.<br /><br />Serve, topped with additional asparagus.http://simpleandamazing.blogspot.com/2012/04/food-matters-project-roasted-asparagus.htmlnoreply@blogger.com (Jennifer)2tag:blogger.com,1999:blog-2507745155154893292.post-5691624510982876462Sun, 29 Apr 2012 04:23:00 +00002012-05-09T11:53:15.900-07:00dinnerpaleoMango & Cucumber Salsa with Pork Tenderloin<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NWBCUwb_Wes/T5zCFuVoI8I/AAAAAAAAAMY/oRFRhPToj7o/s1600/IMG_7174.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-NWBCUwb_Wes/T5zCFuVoI8I/AAAAAAAAAMY/oRFRhPToj7o/s320/IMG_7174.jpg" width="320" /></a></div><br /><br />We made a delicious dinner the other night. One that we plan to make again and again throughout the upcoming summer and barbeque season. I like this meal for several reasons. One, it's an extremely simple recipe that doesn't take much work to make it all come together. Two, it is easily modified to fit the ingredients you have in your kitchen. Three, it's uber healthy and light and refreshing. Plus, Scott likes it and if there'd been any leftovers, I'm sure they would have been awesome. I already know that I'd like to try this out again using granny smith apples in the salsa. <br /><br /><a name='more'></a><br /><br />I want to talk about meat for a second. I am somewhat of a careless person when it comes to cooking meat. I like my beef pretty rare. I don't mind a little pinkness in pork or salmon. I will admit to cooking chicken completely and I'm still working on finding that fine line of done but not overdone. I tend to error on the side of undercooking meat because I hate it when meat gets tough. That said, I care about the health (aka: non-food-poisoned-status-of) my family and friends and I think I've gotten pretty good at cooking meat consistently. I don't own a meat thermometer. And I tend to just start cutting away at meat when I think it should be done. I know why you aren't supposed to do that and I just do it anyway. <br /><br />I hope you enjoy this recipe as much as we did!<br /><br />salsa<br />1 mango, chopped<br />1/2 english cucumber, quartered and sliced<br />1/4 large red onion, diced<br />1 jalapeno pepper, diced<br />several mint leaves, chopped <br />1 lime, zest and juice<br />pepper<br /><br />combine and set aside.<br /><br />pork tenderloin<br />1 1/2 pounds pork tenderloin<br />salt and pepper<br /><br />Heat oven to 425.<br />Pat tenderloin dry and salt and pepper.<br />Bake until juices run clear or internal temp hits 140/150. I cooked my pork tenderloin for about 30 minutes.<br /><br />Serve pork with salsa. Enjoy! <br /><br />http://simpleandamazing.blogspot.com/2012/04/mango-cucumber-salsa-with-pork.htmlnoreply@blogger.com (Jennifer)0tag:blogger.com,1999:blog-2507745155154893292.post-6888004390872787700Tue, 17 Apr 2012 19:36:00 +00002012-04-17T12:36:31.063-07:00dinnerfoodmattersprojectThe Food Matters Project: Mostly Whole Wheat Pizza<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Gde3Tll7S5g/T43EZehNUAI/AAAAAAAAAMA/7iLuR-Ir3rs/s1600/IMG_6723.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Gde3Tll7S5g/T43EZehNUAI/AAAAAAAAAMA/7iLuR-Ir3rs/s320/IMG_6723.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photos by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TDeSPxMnj_E/T43EaiRJqdI/AAAAAAAAAMI/lp0Jf1BZTSA/s1600/IMG_6733.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-TDeSPxMnj_E/T43EaiRJqdI/AAAAAAAAAMI/lp0Jf1BZTSA/s320/IMG_6733.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mAmOELyg5D4/T43EpGcqOXI/AAAAAAAAAMQ/RRhc4IN_puc/s1600/IMG_6741.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-mAmOELyg5D4/T43EpGcqOXI/AAAAAAAAAMQ/RRhc4IN_puc/s320/IMG_6741.jpg" width="213" /></a></div><br />I had an excellent weekend in two huge ways. (Three if you count the pizza!)<br /><br />One, a friend who is like a sister to me had her first baby ever. We got to meet him last night and he is beautiful. He is new. His life is just beginning and we got to witness it. He might have flipped me off while I was holding him but I think it's the beginning of a beautiful friendship anyway. Michelle Ann, I am so proud of you and so glad to meet your baby and share a part of your life.<br /><br />Two, Scott got his hands on a brand new Canon 5d Mark iii - which means I just inherited a Canon 50d.&nbsp; I have a goal of taking my own food blog pictures. I also have a goal of being at least 1/10th of the photographer/life documenter that my favorite boy is already.<br /><br /><a name='more'></a><br />That said, welcome to this week's <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe! We got to make pizza!!! Thank you, <a href="http://saltandpeppersf.com/2012/04/15/pizza-and-a-10k/">Niki</a>, for the awesome recipe choice. This was the last scheduled non-paleo meal in the Anderson-Haydon household. I am so glad it was pizza because I LOVE making pizza with Scott. He is a great tosser of pizza. He makes it look easy. And I think it's pretty cute when a boy helps you in the kitchen.<br /><br />I'll admit to making a pretty big mistake with the pizza dough. One I didn't even know I made until I just looked up the recipe again to put it here. I didn't put any olive oil in the dough. Not even a little bit. I was in a hurry and it was morning and we were running late to an event in Gig Harbor and I guess I can't read. So, yeah. Use olive oil. (It still tasted fine.)<br /><br />adapted from The Food Matters Cookbook.<br /><br />Dough<br />2 cups whole wheat flour<br />1 cup white bread flour (or all-purpose)<br />1/2 teaspoon instant yeast<br />1 teaspoon salt<br />*2 tablespoons olive oil <br />water<br /><br />Combine flour, yeast, salt. Add a cup and a half of water and combine. Mine was a tad dry so I added a smidge more water.<br /><br />Let the dough sit for 6 to 12 hours.<br /><br />*This is where you could use olive oil. If you weren't forgetful like me. Spread 1 tablespoon olive oil on top of cooking sheet. Shape dough into whatever shape you'd like (rectangle/circle/whatever). Spread the remaining olive oil on the dough.<br /><br />Preheat oven to 500.<br /><br />Put whatever toppings you want on your pizza and bake for about 14 minutes or until cheese is browning and dough is done.<br /><br />We topped our pizza with some Trader Joe's Pizza sauce, sliced garlic, diced shallots, mushrooms, green bell pepper, chopped italian chicken sausage, pepperoni, mozzarella.http://simpleandamazing.blogspot.com/2012/04/food-matters-project-mostly-whole-wheat.htmlnoreply@blogger.com (Jennifer)3tag:blogger.com,1999:blog-2507745155154893292.post-7954809125181966353Sat, 14 Apr 2012 16:33:00 +00002012-04-14T13:50:09.674-07:00dinnerpaleoRoasted Bell Pepper & Kale Pesto Meatloaf Medallions<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-S7D722reirc/T4mkxvSFDXI/AAAAAAAAALw/UT7JDqk2W7Q/s1600/IMG_5488.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-S7D722reirc/T4mkxvSFDXI/AAAAAAAAALw/UT7JDqk2W7Q/s320/IMG_5488.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table>Today I don't have anything to say.<br /><br />We ate this meal a couple of nights ago and it was amazing. Scott and I loved it. It was a good night with good food and my favorite boy and a couple of How I Met Your Mother episodes. Tomorrow night we will be making our own pizza from scratch for the latest <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe. Our last pizza. We officially start our Summer of Paleo on Monday. I'm excited to see what kind of creativity and health benefit we get out of the dietary and lifestyle changes we make. I hope you enjoy this recipe as much as we did!<br /><br />(This meal is <a href="http://en.wikipedia.org/wiki/Paleolithic_diet">Paleo</a>-allowable.) <br /><br /><a name='more'></a><br /><br />This recipe was adapted from this <a href="http://www.multiplydelicious.com/thefood/2011/11/sundried-tomato-pesto-bacon-wrapped-meatloaf-rounds/">really good recipe</a>.<br /><br />Pesto<br />1/2 bunch kale, stems removed<br />2 cloves garlic, mashed<br />1/2 cup almonds<br />1 jar roasted bell peppers with a couple spoonfuls of the liquid<br />1/4 cup olive oil<br />salt &amp; pepper<br /><br />Combine kale, garlic, nuts and bell pepper in food processor.<br />Slowly add the oil.<br />Season to taste with salt and pepper. Set aside.<br /><br />Meatloaf Medallions<br />1/2 cup pesto<br />1 shallot, diced<br />1 pound lean beef<br />3/4 pound italian sausage<br />1 egg<br />*strips of bacon<br /><br />Combine pesto, shallot, beef, sausage.<br />Stir egg in separate container with fork and then combine with meat mixture.<br />Form six equal rounds and wrap edges with bacon. *we used 1/2 a piece of bacon per medallion<br />Top with additional pesto and bake for 45 to 50 minutes in a 375 degree oven.<br /><br />Serve with veggies! We ate these delicious meat medallions with roasted asparagus and carrots!http://simpleandamazing.blogspot.com/2012/04/roasted-bell-pepper-kale-pesto-meatloaf.htmlnoreply@blogger.com (Jennifer)0tag:blogger.com,1999:blog-2507745155154893292.post-606935856675705997Tue, 10 Apr 2012 22:00:00 +00002012-04-10T15:19:56.402-07:00foodmattersprojectThe Food Matters Project: Tofu Braised in Rhubarb Sauce<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xX8MXkFr5-A/T4RpM7zzdDI/AAAAAAAAALg/YTMWPSjS69M/s1600/Photo1060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-xX8MXkFr5-A/T4RpM7zzdDI/AAAAAAAAALg/YTMWPSjS69M/s320/Photo1060.jpg" width="320" /></a></div><br />Hello again! Welcome to this week's <a href="http://thefoodmattersproject.com/">Food Matters Project</a> recipe! The recipe <a href="http://culinary-adventures-with-cam.blogspot.com/2012/04/food-matters-project-fish-braised-in.html">chosen by Camilla</a> is Fish Nuggets Braised in Rhubarb Sauce.<br /><br />I love fish. But I didn't make fish nuggets. I chose to make tofu braised in rhubarb sauce instead. Rhubarb is not for the faint-of-heart-or-loves-everything-sweet type. Rhubarb is strong and sour and bitter. It needs a lot of sugar to turn into the strawberry-rhubarb pie or crisp that most of us grew up eating. I've never made a crisp before and now, after working with rhubarb, I'm curious about using it in a dessert and will probably try a crisp later this spring.<br /><br />On a side note, Scott and I are jumping on the paleo bandwagon (with some built-in cheat days) so the Food Matters Project might get a little more complicated for us. Whenever possible I'll try to adapt the recipes to meet paleo requirements. I already know that I'll make pizza from scratch though, so SHHH, I'm pretending that doesn't count. Paleo in the summertime is a fantastic thing. I am practically drooling from thinking about all the barbeques and salads and kebabs and fresh vegetables and fruits we'll be enjoying all summer long.<br /><br />Okay, back to rhubarb sauce. . .<br /><br /><a name='more'></a><br />Scott's reaction to this meal: "I don't really care for rhubarb." My reaction? "Well, it's kinda interesting. I think it's okay. I can eat this for lunch tomorrow." Don't be fooled though, I feel like this sauce grows on you. It is not sweet at all but something about the tangyness of it appeals to me. I kept on tasting it and thinking, "okay, this is okay." <br /><br />adapted from The Food Matters Cookbook.<br /><br />1/4 cup brown sugar<br />1 pound rhubarb, chopped<br />1 large shallot, diced<br />1 jalapeno, diced<br />salt and peppper<br />2 limes, juiced<br />1 package firm tofu, liquid pressed out and tofu sliced into wedges or strips<br /><br />Heat a large pan on a burner set to medium. Add the sugar and 1/4 cup water. Shake the pan occasionally while sugar dissolves and bubbles, 5 minutes or so. Remove pan from heat and gently add in another 1/4 cup water. Replace pan on burner and turn up to medium-high. Stir constantly until mixture thickens, about 1-2 minutes.<br /><br />Toss in the rhubarb, shallot, jalapeno and season with salt. Turn the heat down until mixture bubbles gently. Cook, while stirring occasionally, until rhubarb softens - about 10 minutes.<br /><br />Add pepper and lime. Add tofu chunks and cover pan with lid until tofu is hot, about 5 minutes.http://simpleandamazing.blogspot.com/2012/04/food-matters-project-tofu-braised-in.htmlnoreply@blogger.com (Jennifer)1tag:blogger.com,1999:blog-2507745155154893292.post-1371750468171202496Fri, 30 Mar 2012 23:11:00 +00002012-03-30T17:23:52.714-07:00dinnerRed & Sweet Potato Leek & Kale Soup<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-Mwsb0Z2blwo/T3Y9H9N3wDI/AAAAAAAAALY/IBYdvwQysF0/s1600/IMG_4507.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-Mwsb0Z2blwo/T3Y9H9N3wDI/AAAAAAAAALY/IBYdvwQysF0/s320/IMG_4507.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photos by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table><br />Last night was a really good night. When I got home from work, Scott and I dove into - dinner making, wine (or beer) drinking, <a href="http://mademoisellechaos.blogspot.com/2010/03/make-your-own-seed-bombs.html">seed bomb making</a>, How I Met Your Mother watching - domesticity.<br /><br />Scott and I have been living together for a few months. We live in a small studio apartment where all of our space is shared and where we sleep on a twin bed in a closet. This has been remarkably easy. Something about 'us' just works. We are both dreamers and big planners. I have no doubt that we will reach our goals and, in a year or two, find ourselves looking back at this small place where we started and knowing that anything really is possible. <br /><br />It can be hard to share your dreams with other people. What if they never happen? Some of the things I dream about go like this: own a home with a fenced back yard, a garden, chickens, a bbq, a naturally lit kitchen, and our own washer and dryer. Those are the easy dreams to share. At a certain point those dreams become plans and then they become your life. The best and worst thing about dreams/plans/life is that you are always moving forward - once your dream becomes a plan and then real life you discover new dreams and the process continues. I've been spending a lot of my recent life feeling especially grateful. I am sharing my life with a man who believes in my dreams and who dreams and plans with me. This is the biggest thing in the world.<br /><br />We are dreaming. We are big planning. We are step taking.<br /><br /><a name='more'></a><br /><br />A couple of the steps we've taken is to join a CSA and start (fingers crossed) a kitchen herb garden. We don't have a yard but we still have access to local fruits and vegetables. I picked up our second <a href="http://www.terra-organics.com/">Terra Organics</a> delivery on Monday. I feel like participating in a CSA is kind of like having Christmas twice a month, year round. This weeks box was full of yummy vegetables like kale, leeks, potatoes, turnips and carrots. We also received 4 pounds of oranges and each orange so far has been perfect, nice and juicy. <br /><br />Another benefit to CSA is a new brand of creativity. Instead of wracking my brain and the internet for a recipe and then creating a shopping list and then going shopping - I get to look at my ingredients on hand and come up with something that doesn't have to involve a trip to the grocery store. I knew as soon as I saw leeks and potatoes that I wanted to make a soup. I didn't even need a recipe, everything just fell right into place.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-7nt9mMzzNRc/T3Y9GCUNVyI/AAAAAAAAALI/zfwBNSFFrhg/s1600/IMG_4495.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-7nt9mMzzNRc/T3Y9GCUNVyI/AAAAAAAAALI/zfwBNSFFrhg/s320/IMG_4495.jpg" width="213" /></a><a href="http://4.bp.blogspot.com/-6dX8AzAFXm8/T3Y9HGVoQ3I/AAAAAAAAALQ/bMx-zlmcK2A/s1600/IMG_4503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-6dX8AzAFXm8/T3Y9HGVoQ3I/AAAAAAAAALQ/bMx-zlmcK2A/s320/IMG_4503.jpg" width="213" /></a></div><br />&nbsp;Here's my recipe:<br /><br />1 shallot, diced<br />3 garlic cloves, sliced<br />olive oil<br />3 leeks, light green and white parts, cut in half lengthwise, then sliced<br />4 red fingerling potatoes, cut into approximately 1/2" chunks<br />1/2 of a sweet potato, cut into approximately 1/2" chunks<br />2 cups vegetable broth<br />water <br />pepper<br />ginger powder<br />3 branches of kale, cut from spiny part, shredded by hand<br /><br />optional toppings:<br />sour cream, cheddar, bacon, jalapeno<br /><br />Toss shallot, garlic and a drizzle of olive oil into a large pot over medium-high heat. Stir. When the garlic starts to brown and the shallots soften, lower temperature to low-medium and add leeks. Stir occasionally until the green part of the leeks begin to brighten, just a couple of minutes. Season with pepper and ginger powder, to taste.<br /><br />Add potatoes and sweet potatoes. Increase heat to high, continue to stir while adding two cups of vegetable broth. Add water if necessary to just cover the potatoes. Bring to boil, place lid on pan and reduce to simmer.<br /><br />Simmer for about 20 minutes. Check the softness of the potatoes to determine if more time is needed.<br /><br />Remove a couple of cups of soup and puree in food processor. While pureeing, add kale to soup. Place pureed soup back into the pot and stir.<br /><br />Serve with your choice of toppings.<br /><br />We put sour cream, cheddar, freshly baked pieces of bacon and sliced jalapeno on our soup. We also topped our soup with one of our brand new gourmet salts, <a href="http://www.etsy.com/listing/84956539/delirium-gourmet-custom-sea-salt-blend">Delirium</a>, courtesy of <a href="http://www.etsy.com/shop/LibertineTacoma?ref=seller_info">Libertine Salt</a>.<br /><br />Serve with crusty bread (and wine)!http://simpleandamazing.blogspot.com/2012/03/red-sweet-potato-leek-kale-soup.htmlnoreply@blogger.com (Jennifer)1tag:blogger.com,1999:blog-2507745155154893292.post-7997210993911779677Mon, 26 Mar 2012 23:12:00 +00002012-03-26T20:59:15.340-07:00dinnerfoodmattersprojectThe Food Matters Project: Vegetables au Vin with Coq<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-4ovTkL01BSM/T3D3rzJLFSI/AAAAAAAAALA/fsjcpAXfa4Q/s1600/IMG_4477.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-4ovTkL01BSM/T3D3rzJLFSI/AAAAAAAAALA/fsjcpAXfa4Q/s320/IMG_4477.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table><br /><br />Welcome to the 8th recipe in the <a href="http://thefoodmattersproject.com/">Food Matters Project</a>. Evi and Sam chose this weeks recipe and you can see that take <a href="http://fifthfloorkitchen.wordpress.com/2012/03/25/food-matters-project-8-vegetable-coq-au-vin/">here</a>.<br /><br />While I enjoyed working on this recipe I'm just going to come right out here and say, I don't like eggplant. I thought that maybe I didn't like eggplant as it has been a very hit or (a lot more of a) miss for me in the past. But I have faith in Mark Bittman and his cookbook so I went for it anyway. I love the wine and garlic and shallots and mushrooms and bacon and asparagus and chicken. I don't love the eggplant. Next time I make this I will cut out the eggplant and throw in some zucchini or additional asparagus. <br /><br />Here's my rendition of this recipe:<br /><br />adapted from The Food Matters Cookbook. <br /><br />2 slices bacon (I only had thin, if thick, only use 1! oh heck, use as much as you'd like.)<br />3 shallots, sliced<br />1/2 pound crimini &amp; oyster mushrooms<br />2 pounds chicken breast<br />3 cloves garlic, sliced<br />salt and pepper<br />1 cup vegetable stock<br />1 cup pinot noir<br />rosemary and parsley<br />1/2 an eggplant, cut into cubes<br />7 stalks asparagus, cut into 2 inch pieces<br /><br />In a pan, on medium high heat, saute bacon til brown. Remove bacon and add a dash of olive oil. Add chicken breast, salt and pepper, and brown, turning periodically. Remove chicken.<br /><br />Add a dash of olive oil and the eggplant, shallots and mushrooms. Saute for 5 minutes and then add garlic. Saute for another 5 to 10 minutes or until vegetables brown. Add broth, wine, rosemary and parsley. Add asparagus and chicken. Bring to a mellow boil, and place lid on pan. Boil gently for about 15 minutes, or until chicken is done, but tender.<br /><br />Remove chicken, increase heat, and boil until roughly half of the liquid is gone and remaining concoction has thickened into a sauce.<br /><br />When I removed the chicken I placed it in a warm oven. So instead of adding the chicken back to the sauce to warm back up, I placed the chicken on a plate and topped with vegetables and sauce.<br /><br />Serve with wine!http://simpleandamazing.blogspot.com/2012/03/food-matters-project-vegetables-au-vin.htmlnoreply@blogger.com (Jennifer)2tag:blogger.com,1999:blog-2507745155154893292.post-427837073432544841Thu, 22 Mar 2012 05:14:00 +00002012-05-10T15:19:10.556-07:00snacksBacon Wrapped Asparagus, Sweet Potato Medallions & a Spicy Dip<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-3VrfA1WwEic/T2q1AlS13DI/AAAAAAAAAK4/T7mjJlNrbxg/s1600/IMG_3535.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://4.bp.blogspot.com/-3VrfA1WwEic/T2q1AlS13DI/AAAAAAAAAK4/T7mjJlNrbxg/s320/IMG_3535.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table>Through the course of our dating Scott and I have made bacon wrapped sweet potato fries with a chipotle lime sauce more times than I'd like to admit. Okay, like 4. We LOVE bacon and vegetables and sweet and spicy all combined into one big tasty snack/meal. We also love asparagus. The other day I was on Martha Stewart's <a href="http://www.marthastewart.com/">website</a> - where I always go when looking for new delicious food recipes. And what did I find? A list of TONS of GREAT recipes, all about <a href="http://www.marthastewart.com/275174/asparagus-recipes/@center/276955/seasonal-produce-recipe-guide">asparagus</a>.I <a href="http://pinterest.com/jenavegirl/good-food/">pinned</a> several of them. <br /><a name='more'></a><br /><br />There are two nights a week where I work late and come home hungry. Most of the time I share popcorn and drink wine with my favorite boy on the planet. Tonight, we made bacon wrapped asparagus, sweet potato medallions and a sriracha cool and spicy dip. Scott said that it was one of the best meals we've ever shared. The sriracha sauce and sweet potato was an especially delicious combination. We'll definitely be making this sauce often.<br /><br />This recipe was adapted from this <a href="http://www.marthastewart.com/312488/bacon-wrapped-asparagus-bundles-with-spi">really good recipe</a>.<br /><br />32 asparagus stalks, trimmed<br />8 slices applewood smoked bacon<br />salt and pepper<br />1/2 c vegenaise<br />2 tsp Sriracha<br />1 meyer lemon, juice <br /><br />Heat the oven to 450. Wrap bacon around 4 stalks and secure with a toothpick. Place on baking sheet. Season with salt and pepper. Roast for about 10 minutes. Flip bundles and continue to roast for another 12 minutes or until bacon is ready.&nbsp; <br /><br />While the asparagus/bacon roasts, whisk vegenaise, sriracha and lemon juice in a small bowl.<br /><br />{I didn't include directions for the sweet potato - all I did was toss them in olive oil, ginger powder, salt and pepper. I cooked them for the same amount of time as the asparagus.}<br /><br />Serve asparagus and sweet potatoes with dipping sauce. Yum!<br /><div class="recipe-section instructions"><br /></div>http://simpleandamazing.blogspot.com/2012/03/bacon-wrapped-asparagus-sweet-potato.htmlnoreply@blogger.com (Jennifer)1tag:blogger.com,1999:blog-2507745155154893292.post-864435105845620318Tue, 20 Mar 2012 15:50:00 +00002012-03-24T12:27:37.172-07:00bakingdinnerfoodmattersprojectThe Food Matters Project: Curried Tomato Soup with Poached Egg (and popovers)<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-TKJBFDsQAxM/T2WICE1b7cI/AAAAAAAAAKQ/iKHZb6XDC3s/s1600/IMG_2769.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-TKJBFDsQAxM/T2WICE1b7cI/AAAAAAAAAKQ/iKHZb6XDC3s/s320/IMG_2769.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photos by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table><br />Hello! Welcome to another <a href="http://thefoodmattersproject.com/">Food Matters Project</a> post. This weeks recipe was chosen by Joanne and can be found <a href="http://www.joanne-eatswellwithothers.com/2012/03/recipe-curried-tomato-soup-with-hard.html">here</a>.<br /><br />We actually made this recipe on Saturday. And I've had the post sitting on my computer desktop since then. Mainly because Sunday was my best friend's 32nd birthday and we spent the day having the most amazing time. We baked a cake, set up Beatles Rock Band, broke out a pinata and created an impromptu photo booth. If you ever have the opportunity to create a photo booth at a party I highly recommend it. It brings out the silly nature in your friends and family and takes away a lot of the fear some people have of getting their picture taken. Scott and I spent Friday night making "props" such as: mustaches, lips, beards, glasses, hats, batman mask, etc. It was so amazing and I know that I'll be looking at all of the pictures and cracking up for a very long time. <br /><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-i-vXUzHBTU8/T2illAd1III/AAAAAAAAAKg/OVju_aZczBM/s1600/474839_3305839172282_1457123395_2935125_1891621879_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-i-vXUzHBTU8/T2illAd1III/AAAAAAAAAKg/OVju_aZczBM/s320/474839_3305839172282_1457123395_2935125_1891621879_o.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-enArVP_8a7Q/T2illqj9WRI/AAAAAAAAAKo/sCXTMtOG1_A/s1600/477071_3305868573017_1457123395_2935219_1037803655_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-enArVP_8a7Q/T2illqj9WRI/AAAAAAAAAKo/sCXTMtOG1_A/s320/477071_3305868573017_1457123395_2935219_1037803655_o.jpg" width="320" /></a></div><br /><a name='more'></a><br /><br />Rewind back to Saturday night - I worked until 6pm, came home and tackled soup, popovers and a three layer lemon poppyseed birthday cake.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3B-sM98RgfA/T2imLhnxhTI/AAAAAAAAAKw/RSLr21wcet8/s1600/456196_3305906093955_1457123395_2935313_2132973006_o.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-3B-sM98RgfA/T2imLhnxhTI/AAAAAAAAAKw/RSLr21wcet8/s320/456196_3305906093955_1457123395_2935313_2132973006_o.jpg" width="320" /></a></div>I love this soup. I must have added too many vegetables, however, because I will be eating leftovers for at least a couple more days. I chose to poach a couple of eggs directly on top the soup in the last few minutes and it worked out perfectly. This soup is so fragrant and tasty, I really enjoy the jalapeno and ginger. I was also able to use several items from my CSA which I'm still finding to be a really exciting treat.<br /><br />adapted from The Food Matters Cookbook.<br /><br />1/4 cup olive oil<br />1 shallot, chopped<br />1 TBS garlic, minced<br />1 TBS ginger, minced<br />1 jalapeno <br />2 TBS curry powder<br />1 tsp cumin<br />pinch brown sugar<br />2 sweet potatoes, chopped<br />handful small carrots, chopped<br />salt and pepper<br />3 cups vegetable stock<br />1 cup coconut milk<br />3 cups chopped tomatoes<br />1 small cauliflower, roughly chopped<br />4 eggs, poached on soup<br />1/4 cup parsley, garnish<br /><br />Put oil in large pan over medium high heat. add onion, garlic, ginger, jalapeno and cook, while stirring, for about 5 minutes. Stir in the curry powder, cumin and sugar. Continue cooking and stirring for a couple of minutes.<br /><br />Add potatoes and carrot. Season with salt and pepper. Cook, while stirring, for a couple of minutes and then add vegetable stock, coconut milk and tomatoes. Bring to a boil and then lower to simmer. Cook, stirring on occasion til potatoes soften - about 20 minutes.<br /><br />Add cauliflower and make sure soup continues to bubble gently. Cook til vegetables are tender, about 15 minutes. <br /><br />In the last five minutes of cooking, gently crack four eggs onto the soup and cover. Start checking after 3 minutes and cook until eggs are done to taste.<br /><br />Spoon soup and an egg into a bowl and serve with herb garnish AND POPOVERS!<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_zGXDg7jp6w/T2WII9nXCqI/AAAAAAAAAKY/-EoH540rnYg/s1600/IMG_2774.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-_zGXDg7jp6w/T2WII9nXCqI/AAAAAAAAAKY/-EoH540rnYg/s320/IMG_2774.jpg" width="213" /></a></div><br />Corn, Buttermilk, Green Onion &amp; Parsley Popovers in Muffin Tins<br /><br />adapted from this <a href="http://smittenkitchen.com/2011/07/corn-buttermilk-and-chive-popovers/">really great recipe</a>.<br /><br />1 cup buttermilk <br />1/2 cup corn kernels <br />3 large eggs<br />2 TBS melted butter, cooled, divided<br />1 cup flour<br />1 tsp granulated sugar<br />salt and pepper, to taste<br />2 fresh green onions, dark greens only<br />1 TBS fresh parsley<br /><br />In a blender - pour buttermilk and add corn, blend for 3 seconds, just to break up kernels. Add eggs, 1 TBS butter and blend for 1 second. Add flour, cornmeal, sugar, salt, pepper, green onion, parsley and blend til barely combined.<br /><br />Heat oven to 375. Brush your muffin tin with the remaining melted butter. Fill tins til just over halfway. Bake for 30 minutes, or until golden brown.http://simpleandamazing.blogspot.com/2012/03/food-matters-project-curried-tomato.htmlnoreply@blogger.com (Jennifer)2tag:blogger.com,1999:blog-2507745155154893292.post-4287871134160120983Tue, 13 Mar 2012 04:46:00 +00002012-05-09T11:56:30.153-07:00foodmattersprojectsnacksThe Food Matters Project: Hummus Served Hot with Pita Chips<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-ca3KwijuMd8/T17IEyodE-I/AAAAAAAAAKA/dyoQCfgcEnA/s1600/6fe92d1c6ca911e1b9f1123138140926_7.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ca3KwijuMd8/T17IEyodE-I/AAAAAAAAAKA/dyoQCfgcEnA/s320/6fe92d1c6ca911e1b9f1123138140926_7.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://www.scotthaydon.wordpress.com/">scott haydon</a></td></tr></tbody></table>This week the <a href="http://www.thefoodmattersproject.com/">Food Matters Project</a> was chosen by Erin and you can see her take <a href="http://naturallyella.com/2012/03/11/baked-hummus-and-spinach-dip/">here</a>.<br /><br />I have never made hummus before. I know, I know, it makes me sound like less of a human being. But it's true. I grew up hating all beans and although I've (thankfully) outgrown most of my childhood food complaints I still find myself avoiding specific food types for no valid reason. Like beans, and turnips, and soups with meat. That said, homemade hummus is brilliant. And homemade hummus with homemade pitas turned into homemade pita chips? Awesome.<br /><br /><a name='more'></a><br /><br />I followed Bittman's recipe pretty carefully. I also made Scott taste-test everything because I didn't know what hummus should taste like. (He tells me this hummus is good. And I like it too.) I added a spoonful of chili garlic sauce and about a spoonful more than 1/4 cup tahini. I used half a meyer lemon. I adore meyer lemons. They are so bright and cheerful and I was pretty happy to see them for a decent price in the grocery store earlier this week.<br /><br />Along with a newfound desire to make my own hummus from scratch for the rest of my life I am fairly certain I will never buy storebought pita again. It was too easy to make and too good to settle for anything you can get at the usual grocery store.<br /><br />Hummus -<br />adapted from The Food Matters Cookbook<br /><br />3 cups canned chickpeas, drained, 1/2 cup liquid reserved<br />2 garlic cloves<br />1/4 cup olive oil<br />1/4 cup + 1 spoonful tahini<br />salt and pepper<br />1/2 a meyer lemon, juice<br />1 large spoonful chili garlic sauce, 1 small spoon garnish<br />sprig parsley, garnish<br /><br />Food process the chickpeas, garlic, oil, tahini, chili garlic sauce, salt and pepper - til smooth.&nbsp; <br /><br />Transfer to saucepan and heat over medium, while stirring. Add lemon and other seasoning as needed.<br /><br />Serve hot! with pita chips.<br /><br />Pita -<br />adapted from this <a href="http://www.thekitchn.com/recipe-easy-homemade-pita-brea-90844">really good recipe</a>.<br /><br />1 cup warm water<br />2 tsp instant yeast<br />2 1/2 cups flour, smidge more for kneading<br />2 tsp salt<br />2 tsp olive oil<br /><br />Mix water and yeast and let sit for five minutes. Add flour, salt and olive oil. Once combined, knead dough til smooth and elastic - adding flour as needed. I like to knead the dough inside the large bowl instead of on the table. Mostly because I like the idea of only having one surface to clean. This has worked fine for me so far.<br /><br />Once kneaded, lightly cover surface of dough with olive oil and set dough aside, with towel covering, until dough has doubled. 1 hourish for me.<br /><br />Preheat oven to 450. Place pan that you plan on using in oven to preheat as well.<br /><br />Deflate the dough and separate into 8 balls. Lightly sprinkle with flour. On a clean surface, flatten each ball into a disc. Then, using a rolling pin, make a circle roughly 1/4 inch thick.<br /><br />Place circle on pan and bake for 3 to 5 minutes. This is the cool part. If you did it right, you will end up with puffy bread. Really puffy bread. Mine kind of just looked like when your pizza gets a bubble in it and you want to pop it. The puffier the bread, the easier it is to slice in half and stuff.<br /><br />Pita Chips-<br /><br />Slice your pitas in half. drizzle with oil and your choice of seasoning. I used parsley, salt and pepper. Then, using a knife or pizza cutter, slice into triangles or strips.<br /><br />Place in oven (400) and bake til browning. I didn't really pay attention to time. We just pulled out individual "chips" as they looked done.<br /><br />I took the Pita Chips and Hummus to a dinner party and they were both very well received. Yum! Can't wait for next week's recipe.<br /><br />Oh! And today was my very first CSA delivery.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qQfxI2PYMx4/T17P52Djs0I/AAAAAAAAAKI/794xtktwx9I/s1600/Photo1011.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-qQfxI2PYMx4/T17P52Djs0I/AAAAAAAAAKI/794xtktwx9I/s320/Photo1011.jpg" width="320" /></a></div><br />I am really excited about <a href="http://terra-organics.com/">Terra Organics</a>. I've been wanting to join a csa for a couple of years but just never did it. Until now. I'm hoping that it helps me branch out and try more and more unfamiliar, tasty and healthy vegetable and fruit options. This week's box included sunchokes and rainbow chard. Two things I've never eaten before and can't wait to try out.http://simpleandamazing.blogspot.com/2012/03/food-matters-project-hummus-served-hot.htmlnoreply@blogger.com (Jennifer)5